Ingredients

• 300g mackerel fillets (2 fillets)
• 250g pre-cooked Puy lentils, drained
• 200g pre-cooked beetroot, diced
• 1/2 red onion, finely sliced
• 2 tbsp fresh dill, chopped
• 1 lemon
• 2 tbsp olive oil
• Salt to taste
• Freshly ground black pepper to taste

Instructions

1. In a medium bowl, prepare the salad by combining the pre-cooked lentils, diced beetroot, finely sliced red onion, and chopped fresh dill.
2. Create the dressing by whisking together 1 tablespoon of olive oil, the juice of half a lemon, a pinch of salt, and pepper. Pour over the lentil mixture and toss gently to combine.
3. Pat the mackerel fillets dry with a paper towel and season both sides with salt and pepper.
4. Heat the remaining 1 tablespoon of olive oil in a non-stick frying pan over medium-high heat. Place the mackerel fillets skin-side down and cook for 3–4 minutes until the skin is golden and crispy.
5. Flip the fillets carefully and cook for another 1–2 minutes until the fish is opaque and cooked through.
6. To serve, divide the warm lentil and beetroot salad between two plates. Top each with a pan-seared mackerel fillet and a lemon wedge on the side.

Tips & Substitutions

• Swap the fish: If mackerel isn’t available, try salmon or trout for a similarly rich flavor.
• Add greens: Toss in a handful of baby spinach or arugula for extra freshness and color.
• Meal prep tip: The lentil and beetroot salad keeps well in the fridge for up to 3 days—just add the seared fish fresh when serving.

Nutrition

Approx. 1220 calories per serving

• Fat: 74g
• Carbohydrates: 75g
• Fiber: 26g
• Protein: 78g

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